Quick Pickled Veggies
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 2.2 lb mixed vegetables
- 10.5 fl oz white wine vinegar
- 9 fl oz water
- 2 bay leaves
- 10 black peppercorns
- 10 pink peppercorns
- 1 tablespoon fine sea salt
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
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Preparation
Step 1
Clean and prepare the vegetables. Cut everything into small bite-sized pieces, keeping the size as uniform as possible. This ensures even pickling and distribution of flavour.
Step 2
Place the vinegar, water, bay leaves and peppercorns into a medium saucepan and bring to a boil. Then turn off the heat and add the salt and maple syrup; stir until the salt has dissolved.
Step 3
Arrange the vegetables in the jar. Pour the hot liquid over them, ensuring that all of the pieces are completely submerged. If necessary, place a piece of baking parchment over the top to ensure they are covered. Allow to cool to room temperature.
Step 4
Once cooled, spoon the olive oil over the top of the vegetables, close the lid and shake to disperse.
Step 5
Place in the refrigerator and once chilled, they’re ready to eat.
Step 6
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